Spice up your world...(Or at least your palate).

Linguine with Spicy Shrimp Sauce (Chef Meg's makeover)

Nutritional Info

• Fat: 13.8g
• Carbohydrates: 48.3g
• Calories: 393.5
• Protein: 24.7g

Ingredients

3 T olive oil
4 garlic cloves
1/2 t red pepper flakes
2 T sun dried tomato paste* 
15 oz Italian-style canned tomatoes 
1 t salt
black pepper to taste
1/4 c parsley, chopped
1 oz white wine**
1 T butter (room temperature)
12 oz bite-size shrimp, peeled and deveined, heads and tails removed
8 oz whole-grain linguine

* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.

Directions

Smash the garlic cloves with the back of a knife on a cutting board.

Heat a medium size saute pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle.

Meanwhile cook pasta in boiling salted water according to package directions. 

Add sun dried tomato paste to garlic oil mixture. 

Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally.

Add wine and cook for 1 minute.

Add shrimp; cook just until shrimp turns pink.

Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce.

Drain pasta and place in warmed serving dishes. Top with shrimp mixture.

Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce). 



Number of Servings: 4

A Meal Worthy of Popeye

Spinach and Goat Cheese Strata BROWSE RELATED RECIPES BY TOPIC:  AMERICAN, ITALIAN, BRUNCH, CASSEROLE, MAIN DISH, CHEESE, EGG, RICE/ GRAIN, VEGETABLE,HIGH PROTEIN, SOY FREE, HIGH FIBER, HIGH OMEGA-3, NUT FREE, VEGETARIAN, LOW GI Although stratas generally call for whole eggs, this version has been slimmed down a bit through the use of some egg whites in place of a whole egg and 1% instead of whole milk. Ingredients Serves:  Prep: 10min|Cook: 37min |Total: 1hr 27min                8 slices whole-grain sandwich bread 5 teaspoons olive oil 3 tablespoons minced scallions 2 cloves garlic, minced 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon pepper 3 large eggs 2 large egg whites 1/2 cup low-fat (1%) milk 4 ounces soft goat cheese, crumbled Directions 1. Generously oil a 7 ✕ 11-inch baking dish. Lay half the bread slices in the dish and set aside. 2. In large skillet, heat the oil over medium heat. Add the scallions and garlic, and cook, stirring frequently, until the scallions have softened, about 2 minutes. 3. Stir in the spinach, sprinkle with the sugar, salt, nutmeg, and pepper, and continue cooking until the spinach has softened and is heated through, about 4 minutes. Remove from the heat. Spoon half of the spinach mixture over the bread in the baking dish. 4. In a medium bowl, whisk together the whole eggs, egg whites, and milk. Pour half of this mixture over the spinach layer. Sprinkle with half the cheese. Top with the remaining bread, spinach, egg mixture, and cheese. Let sit for 30 minutes. 5. Preheat the oven to 350°F. Bake the strata for 30 minutes, or until golden, puffed and set. Let stand for 10 minutes before serving.

A Dish worth trying...

	Shrimp And Orzo Salad
	Photo: Mitch Mandel www.prevention.com

Orzo is an inexpensive rice-shaped pasta that is easily found in supermarkets. If using less expensive bulk orzo, measure 3 cups (uncooked) for this recipe. If you can find fiber-rich whole wheat orzo, by all means buy it to use in this dish.

Ingredients

Serves:  Prep: 12min|Cook: 8min |Total: 20min
              

• 1 package (16 ounces) orzo pasta
• 8 ounces peeled and deveined medium shrimp
• 1 cup diced, no-salt-added canned tomatoes, drained
• 1 cup shredded carrots
• 1 cup peeled, seeded, and sliced cucumbers
• 1/2 cup chopped scallions
• 1 teaspoon grated lemon rind
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fat-free plain yogurt
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1.

BRING a large pot of water to a boil over medium-high heat. Add the orzo and cook for 6 minutes. Add the shrimp and cook for 2 minutes longer, or until the shrimp turn pink and the orzo is al dente. Drain well and allow to cool slightly.

2.

TRANSFER the orzo and shrimp to a large salad bowl and add the tomatoes, carrots, cucumbers, scallions, lemon rind and juice, oil, yogurt, cheese, garlic, salt, and pepper. Toss to combine.

Nutritional Facts per serving

CALORIES

580.8 CAL

FAT

10 G

SATURATED FAT

1.8 G

CHOLESTEROL

87.5 MG

SODIUM

447.8 MG

CARBOHYDRATES

93.6 G

TOTAL SUGARS

9 G

DIETARY FIBER

5.5 G

PROTEIN

29 G

Weigh to Grow, Show, Know

c

 Mustard Greens photoJHM ©10

 Brussel SproutsphotoJHM ©10

 Thai Basil photoJHM ©10

Okra Pods photoJHM ©10

I read in our local paper that the Lower 9th Ward's Sankofa Community Development Corporation announced the opening on November 20th,2011 of their Sankofa Farmers Market!  I strongly encourage people to support their effort since in the Lower 9th ward Community there is no supermarket & the pioneers who have come back to re-establish their homes in this community have to travel great distances for simple things we take for granted.

I see an irony for me as I am fortunate in the sense that I can leave my home & in 5-7 minutes can access 5 supermarkets and in 10 minutes the local Wal-Mart and yet 20 minutes away the residents of this community have to travel great distances for the aforementioned markets.

So as the adage goes: "If the mountain won't come to Muhammed, then Muhammed must go to the mountain".  I say way to go to this group in still yet another venture forth by creating this farmers market so the Lower Ninth Ward + their neighbors, Bywater, Arabi,Upper 9th Ward, St. Bernard Parish,Fabourg Marigny, & Treme + others could access fresh produce and other products locally grown.

I personally plan to support them with my dollars and volunteer in whatever way I can,some of which will mean traveling past the supermarkets I have easy access to and going downtown to do my part.

Kohl Rabi photo JHM ©10

About Sankofa Farmers Market: 

www.sankofafarmersmarket.org 

The Sankofa Farmers Market was developed in response to the requests of community members for access to fresh vegetables and fruits for sale at the market. You have asked for a farmers market where you can have direct access to home grown produce. The farmers market will operate every Saturday and will offer seasonal, nutritious produce and locally caught seafood. We will accept the EBT/SNAP benefit card, credit cards, debit cards, and cash. We hope to build a viable market for both vending and shopping to thrive with healthy nutritious food. 

This farmers market will be a year round outlet for local farmers and fishermen to vend their goods in accordance with state and national goals, as well as to provide a social outlet and neighborhood meeting place for families and seniors. We are working in peer partnership with marketumbrella.orgfor consultation with technical information, regular evaluation, and the appropriate market management trainings. We believe that adding EBT access, along with a strong marketing campaign and weekly retail outlet presence, will accomplish the following: increase fresh food accessibility to low-income customers, increase sales for our farmers and fishermen, increase economic and community development in the Lower Ninth Ward. 

The Sankofa Farmers Market will be the 2nd farmers market in the city to have EBT access. This market will also be the only farmers market, not only in the Lower Ninth Ward, but also in communities adjacent  to the neighborhoods, including the Upper Ninth Ward, Gentilly, Arabi and St. Bernard Parish.

If it is to be, it is up to me. Author Unknown 

Cranberry Relish

Chef Meg's Cranberry Relish

Nutritional Info

• Fat: 0.0g
• Carbohydrates: 11.2g
• Calories: 42.7
• Protein: 0.2g

Ingredients

3/4 c sugar
1/2 lemon, juiced
2 oranges, zest and fruit, discard pith and membrane
2 c cranberries, fresh or frozen
1/4 t cinnamon, ground
pinch cloves, ground

Directions

Remove the zest from the two oranges using a zester or a small knife. Place the zest, sugar, and 3/4 cup of water into a saucepan. Bring to a simmer and cook for 5 minutes. Add cranberries and continue to cook until the cranberries start to pop, about 2 minutes. Transfer entire mixture to the bowl of a food processor. Add the oranges and spices to the mixture. Process until mixture is combined. Transfer to a plastic or glass container and refrigerate, covered, for 12 hours.
A serving is 2 tablespoons. 

Number of Servings: 18